共干燥技术在蛋白质/多糖膜制备中的应用

Application of Co-drying Technology in Preparation of Protein/Polysaccharides Edible Film

为了改善蛋白基可食性膜的阻水性和机械性,选择大豆分离蛋白作为基料,多糖藻酸丙二醇酯(PGA)、果胶、卡拉胶、芦荟多糖作为增强剂,甘油作为增塑剂,考察共干燥技术在形成蛋白质/多糖复合型可食性膜中的应用,及对膜阻水性和机械性的影响。研究结果表明,蛋白质和多糖通过共干燥法比多糖直接加入法所形成的膜的机械性、阻水性均有一定程度的改善。而且,在两种多糖的加入方式下,形成的SPI/多糖膜的WVP由低到高都可依次排为:SPI/藻酸丙二醇酯<SPI/果胶<SPI/卡拉胶<SPI/芦荟多糖。

In order to improve the moisture barrier property and mechanical property of soy protein isolate （SPI） -based edible film, adding reinforcing agents including propyleneglycol alginate （ PGA）, pectin, carrageenan and aloe polysaccharide, and glycerol as the plasticizing agent were tested. The water vapor permeability （WVP） and moisture barrier property of the edible film formed from co - dried preparations of protein/polysaccharides powders were investigated. Results show that the protein/polysaccharide film prepared form co - drying technology can improve the moisture barrier property and mechanical property properly. In addition, regardless of blending, the WVP of the SPI/polysaccharides film can be arranged in the following increasing order： SPI/PGA 〈 SPI/pectin 〈 SPI/ carrageenan 〈 SPI/aloe polysaccharide